Description
Homemade Gnocchi with Tomato Basil Sauce
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Ingredients
For the Gnocchi:
1 kg (2.2 lbs) russet potatoes, boiled and peeled
1 ½ cups all-purpose flour, plus extra for dusting
1 large egg, lightly beaten
1 tsp salt
For the Sauce:
2 tbsp olive oil
2 garlic cloves, minced
400 g (14 oz) canned crushed tomatoes
½ tsp red chili flakes (optional)
Salt and black pepper, to taste
1 tsp sugar (optional, to balance acidity)
¼ cup fresh basil leaves, chopped
Grated Parmesan cheese, for serving
Chopped parsley, for garnish
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Instructions
1. Prepare the Gnocchi:
Mash the boiled potatoes until smooth. Let them cool slightly.
On a clean surface, make a well with the mashed potatoes. Add the flour, egg, and salt to the center.
Gently knead the mixture until it forms a soft dough. Avoid over-kneading to keep the gnocchi light.
Divide the dough into smaller portions and roll each into a long rope, about 2 cm (¾ inch) thick.
Cut the rope into bite-sized pieces and optionally roll each piece over the back of a fork for the classic gnocchi shape.
Dust with flour to prevent sticking.
2. Cook the Gnocchi:
Bring a large pot of salted water to a boil.
Drop the gnocchi into the water in batches. When they float to the surface, cook for another 1–2 minutes.
Remove with a slotted spoon and set aside.
3. Make the Tomato Basil Sauce:
Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant.
Add the crushed tomatoes, red chili flakes, salt, black pepper, and sugar (if needed). Simmer for 10–15 minutes, stirring occasionally.
Stir in the chopped basil leaves.
4. Combine and Serve:
Toss the cooked gnocchi with the tomato basil sauce in the skillet until well coated.
Serve hot, topped with grated Parmesan cheese and a sprinkle of parsley.
Step-by-Step Guide
Begin by boiling whole, unpeeled russet potatoes until fork-tender. This preserves flavor and prevents waterlogging. Once cooked, peel and rice or mash them while still warm, ensuring no lumps remain. Spread the mash on a tray to cool and release steam. On a floured surface, form a well with the potatoes, add the egg and salt, then gradually incorporate the flour. Knead just until a cohesive dough forms. Roll portions into long ropes, cut into pillows, and indent with a fork. For cooking, use a large pot of well-salted, gently boiling water. Cook in batches to avoid crowding. The gnocchi are done 1-2 minutes after they float.
Serving Suggestions
This classic dish is versatile. For a richer meal, brown the boiled gnocchi in a separate pan with butter before saucing. Top with fresh burrata or ricotta instead of Parmesan. For a heartier version, add sautéed mushrooms, spinach, or Italian sausage to the sauce. Serve alongside a crisp green salad with a lemon vinaigrette and crusty bread to soak up every bit of sauce.
How-to Summary
To make perfect gnocchi: 1) Rice boiled russet potatoes and let them cool. 2) Gently mix with flour, egg, and salt to form a dough. 3) Roll, cut, and shape the dough. 4) Boil until they float, then cook an extra 1-2 minutes. 5) Sauté garlic, add tomatoes and seasonings, then simmer. 6) Toss cooked gnocchi in the sauce and garnish with basil, Parmesan, and parsley.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough, shape the gnocchi, and place them on a floured baking sheet. Freeze until solid, then transfer to a bag. Cook directly from frozen, adding a minute to the boiling time.
Why are my gnocchi dense and gummy? This is usually due to over-kneading the dough or using too much flour. Work the dough only until it comes together, and measure your flour carefully.
Can I use a different type of potato? Russets (starchy potatoes) are essential. Waxy potatoes hold too much moisture and will require more flour, leading to tougher gnocchi.
Is the egg necessary? The egg acts as a binder, making the dough easier to handle, especially for beginners. Traditional recipes often omit it for a lighter texture, but the egg provides stability.
How can I prevent gnocchi from falling apart? Ensure your mashed potatoes are dry and cool before adding flour. Also, avoid over-stirring the pot when boiling; use a gentle simmer.
Common Mistakes to Avoid
- Using warm, wet potatoes, which absorb too much flour.
- Overworking the dough, which develops gluten and creates chewiness.
- Boiling all the gnocchi at once, which lowers the water temperature and makes them mushy.
- Simmering the sauce too rapidly; a gentle simmer allows flavors to meld without burning.
- Skipping the salting of the pasta water, as it’s a key seasoning opportunity.
Conclusion
Mastering homemade gnocchi is a rewarding culinary achievement. The key lies in respecting the simplicity of the ingredients: dry, starchy potatoes and a gentle hand with the dough. Paired with a vibrant, freshly made tomato basil sauce, this dish transforms humble components into a comforting and impressive meal. With this guide and by avoiding common pitfalls, you can consistently create light, pillowy gnocchi that far surpasses any store-bought version. Enjoy the process and the delicious results.